Torrijas (Spanish-Style French Toast)
Though variations on French toast abound, this torrijas recipe hails primarily from Spain, where the bread slices are first soaked in wine or milk and beaten eggs, then pan-fried until golden and finally dusted with cinnamon sugar or drizzled with honey. You’ll find many approaches to pain perdu (French for “lost bread”), all of which speak to an ancestral desire to turn a stale staple into edible comfort food. The use of Malaga or cream sherry (sweet wines from southern Spain) plants this recipe firmly in the Spanish camp. With its large surface area, the hot griddle permits you to cook it off in just one batch.
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